材料

冷冻牛油派皮1片
青苹果2个

杏仁奶油

牛油30克(放软后切块)
糖粉40克
杏仁碎40克
玉蜀黍粉5克
鸡蛋28克
奶油10克

做法

  1. 准备杏仁奶油:用电动搅拌器把糖粉、玉蜀黍粉和杏仁碎拌匀,分3次加入牛油、鸡蛋和奶油,一拌匀即停止,冷藏待用。
  2. 把派皮擀成3毫米厚度后切成圆形,把边缘卷好。
  3. 在派皮上涂一层薄薄的杏仁奶油。
  4. 把青苹果切薄片,均匀摆在涂好杏仁奶油的派皮上。
  5. 在青苹果上涂一层融化的牛油,撒上适量砂糖,放进冰箱冷藏3小时。
  6. 取出后用180°C烘烤至饼皮酥脆、苹果边缘变成金黄色。
  7. 搭配适量香缇奶油或香草冰淇淋,趁热享用。

Apple Tart

Ingredients

1 frozen butter puff pastry sheet
2 granny smith apple

Almond Cream

30g butter (soften and cube)
40g icing sugar
40g ground almond
5g cornflour
28g egg
10g cream

Method

  1. Prepare almond cream: In an electrical mixer with paddle attachment, mix icing sugar, cornflour and ground almond together. Add butter, egg and cream in 3 additions. Stop as soon as it’s mixed well. Reserve in chiller.
  2. Roll out puff pastry to about 3mm thickness, cut out with a ring cutter, fold the edges.
  3. Spread a thin layer of almond cream.
  4. Peel and slice apple thinly. Layer apple slices over almond cream.
  5. Brush a thin layer of melted butter over apple slices and sprinkle with some caster sugar. Rest in chiller for approx. 3hrs.
  6. Bake at 180°C till puff pastry are well cooked and apple slices are browned at the edges.
  7. Served warm with crème chantilly or vanilla ice cream.
食谱提供:Antoinette

地址:30 Penhas Road, Mandarin Gallery,
Sofitel So Singapore
电话:6293 3121 / 6836 9527

食谱设计: 彭国强
著名糕点师及餐馆创办人

text: 若昕 photo: Kin